Vanilla and cream steel-cut oats porridge from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 78) by Megan Gordon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • allison_rkchjv on May 07, 2026

    It’s oatmeal. *shrug*

  • skvalentine on March 23, 2026

    Delicious! Will definitely repeat. My kids polished off their bowls quickly.

  • Pandan on July 22, 2024

    Solid oatmeal recipe. I used soy milk and brown Swerve for a sugar free version and swapped sugar free sweetened coconut condensed milk for the cream. I let it stand for about an hour after cooking and used „Hafergrütze“, the closest thing you can get in Germany for steel cut oats.

  • skvalentine on November 22, 2022

    One of my favorite oatmeal recipes.

  • southerncooker on March 15, 2022

    I pared this down to one serving. Toasting the steel cut oats in a lite butter is a genius idea. I used almond milk along with the water for the cooking liquid. Omitted the cream and topped with a half tablespoon drizzle of maple syrup. Delicious.

  • Rutabaga on October 14, 2015

    I finally got around to making steel cut oats, and my only regret is not trying them sooner. Well, that and the fact that I had to discard some of the oats I was toasted after having left them on the stove a minute too long - keep an eye on them at that stage! Allow at least 45 minutes total to make these. I found that after half an hour on the store, they were still very runny, but thickened up nicely after I turned the burner off and let them sit in the pot for awhile. You can leave them like this for up to an hour or so, and come back to beautiful, creamy white porridge, perfect for topping with brown sugar. When using part milk to cook the oats, I didn't find it necessary to add any additional cream.

  • louie734 on January 02, 2015

    Really liked this technique for oatmeal. Used 1 pan by toasting oats in butter in the saucepan, dumping into a bowl, then warming the liquid in the pan. I had lots of heavy cream leftover from Christmas cooking, so used a bit of it + more water instead of the milk. This made enough for 4-5 servings of oatmeal, which we packed into containers and stored in the fridge. I see myself making this a lot over the coming months!

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